Savor this indulgent creamy pumpkin ricotta stuffed shells recipe a perfect fall dish that blends rich flavors and comfort in every bite
Ingredients
Scale
16 oz Jumbo Pasta Shells
15 oz Ricotta Cheese
1 cup Pure Pumpkin Puree
1/2 cup Parmesan Cheese, shredded
2 cloves Garlic, minced
1/4 tsp Nutmeg
1/4 tsp Cinnamon
Salt and Pepper to taste
2 cups Marinara Sauce
Fresh Basil or Parsley for garnish
Optional: Red Pepper Flakes, Spinach, Sausage
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
In a large bowl, combine ricotta cheese, pumpkin puree, 1/4 cup Parmesan cheese, minced garlic, nutmeg, cinnamon, salt, and pepper. Mix until smooth and well combined.
Using a spoon or piping bag, carefully stuff each jumbo shell with the pumpkin ricotta mixture.
Spread 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer on top.
Pour the remaining marinara sauce over the shells and sprinkle the top with the remaining Parmesan cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the sauce is bubbling and the tops are golden.
Let cool slightly, garnish with fresh basil or parsley, and serve.
